Home Chef Meal Kit Review

Pro tips

• Toast the orzo in the pot for 1–2 minutes before adding liquid to deepen its nutty flavor and prevent it from sticking.
• Add shrimp in the final 3–5 minutes of cooking to avoid overcooking; it will continue to cook from residual heat.
• Stir in the cream cheese off heat to prevent curdling and create a silky, cohesive sauce.
• Use fresh spinach in the final minute so it wilts gently and retains its vibrant color and nutrients.

Substitutions

• Spinach → arugula or kale (add kale 2 minutes earlier to soften)
• Orzo → small pasta shapes like ditalini or elbow pasta (cooking time remains the same)
• Cream cheese → heavy cream or mascarpone (use 2 tablespoons for the same richness)

Storage & make-ahead

Store leftovers in an airtight container for up to 2 days; reheat gently on the stovetop with a splash of water to restore the sauce consistency.

Can I use frozen shrimp instead of fresh?

Yes. Thaw completely and pat dry before cooking to avoid excess water in the sauce and ensure even cooking.

What if I don't have sun-dried tomato pesto?

Substitute with regular tomato paste (1 tablespoon) mixed with minced garlic and a pinch of Italian seasoning for similar depth.

How do I know when the shrimp is done?

Cook until the shrimp turns opaque and curls slightly—about 2–3 minutes per side. Overcooked shrimp becomes tough and rubbery.

Can I make this ahead?

Cook the pasta and shrimp separately, then combine with sauce just before serving to prevent the pasta from absorbing too much liquid.